Layered Radish and Chicken Salad

1. 1 Daikon radishpack 500 g ≈ $1.50 60 g
2. 2 Eggspack 10 pcs ≈ $1.93 1 pcs
3. 3 Onions≈ $1.60 per kg 20 g
4. 4 Long-grain ricepack 800 g ≈ $1.94 30 g
5. 5 Chicken breast filletpack 800 g ≈ $7.23 80 g
6. 6 Mayonnaise 25 g
7. 7 Sunflower oil 5 ml
8. 8 Salt 1 g
9. 9 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice and cook in salted water for 15 minutes until tender, then cool completely.

2. Boil the egg hard for 10 minutes, cool, peel, and chop finely.

3. Cut the chicken⁵ into small pieces, season with salt and pepper, and pan-fry in oil for 8–10 minutes until golden brown and fully cooked (no pink inside).

4. Finely chop the onion³ and sauté for 4–5 minutes until golden. Grate the daikon¹ coarsely.

5. Layer the rice, mayonnaise, chicken⁵, fried onion³, and daikon¹ in a dish.

6. Top with the chopped egg, drizzle with mayonnaise, and let sit for 10 minutes before serving.

In short

• In the planner this dish is cooked for two days: reheat on day two.